|Dorie and I at Williams-Sonoma NYC|
|Dorie giving a wonderful demonstration on how to make Financiers|
Dorie did a wonderful demo on making Matcha Financiers (which we got to sample), as she talked about how she got started in the Cookbook business! She told us she wasn’t a chef. I believe anyone who learned, and worked along side the great Julia Child, is more credentialed than most! Education is education, whether in school or with a private tutor! The Financiers were delectable! We were also served some wonderful treats that Dorie and her staff made for the occasion. Mixed Berry Cheesecake Coupes…they were amazing! I hope you all get a chance to see Dorie on her book tour! It was really a fun night!
|Mixed Berry Cheesecake Coupes…a delicious treat sponsored by Driscoll Berries|
|Finishing off the Financiers…|
Now on to French Fridays! This week we made Osso Buco à Ľarman! Osso Buco literally translates into "bone with a hole". Different from the Italian Osso Buco. This version has a heavy orange flavor, due to boiling orange peel, then using the water as part of the sauce.
My local butcher was able to get me 4 beautiful veal shanks. They were not as expensive as in some areas of the country. Mine cost $13.49 a lb., and were worth every penny! First, water and orange zest are boiled for a few minutes. While that mixture is simmering, start the shanks by browning them and sautéing onions, garlic, and herbs. Add canned tomatoes, along with fresh tomatoes and some of the water and orange peel that you have put aside. Four peeled, and sliced carrots are now added to the pot, and everything gets braised, undisturbed for several hours in the oven. I served mine with a rice pilaf! This is one of the best dinners I’ve ever made from AMFT! Bill loved it, and I thought it was impressive and company worthy! Happy Friday everyone!
This recipe can be found in Dorie’s cookbook, AMFT or here where it has been previously published. To see how the other Dorista’s did this week, check it out here.
|Sauté the onions and garlic|
|Sear the Osso Buco|
|Finish the sauce by adding the tomatoes, orange water and carrots|
|Slid the meat into the sauce, cover with parchment paper, then the lid, braise in oven for 2 hours undisturbed.|
|This was a marvelous meal….company worthy!|
|Once the prep is done…this is pretty much a hands off meal…so enjoyable!|
|The meat was so tender, it just melted in your mouth!|
|A winner in my house!|
|My copy of Around My French Table…signed by Dorie|